A lobster roll on a white and blue oval plate

Bateman's lobster rolls

Name: Bateman's lobster rolls
Yield: 6
Ingredients: 2 egg yolks; 1 tbsp dijon mustard; 1 tsp lemon juice; 2 tbsp white wine vinegar; 150ml mild-flavoured olive oil; 150g mayonnaise (from recipe above); 50g tomato ketchup; 1 long shallot , chopped; 4 cornichons , chopped; 1 tbsp worcestershire sauce; 3 tbsp greek yogurt; 1 tsp brandy; squeeze of lemon juice; 400g cooked lobster meat , or up to 500g (buy it picked or cook it yourself – you will need one large or two smaller lobsters); 4 brioche subs (or up to 6); ¼ Iceberg lettuce , shredded; 6 radishes , sliced; small bunch of chives , cut into batons

Preparation and cooking time
- Prep:1 hr
- Cook:3 mins
A little effort
Serves 4 - 6

Ingredients

MAYONNAISE

2 egg yolks
1 tbsp dijon mustard
1 tsp lemon juice
2 tbsp white wine vinegar
150ml mild-flavoured olive oil

THOUSAND ISLAND DRESSING

150g mayonnaise (from recipe above)
50g tomato ketchup
1 long shallot, chopped
4 cornichons, chopped
1 tbsp worcestershire sauce
3 tbsp greek yogurt
1 tsp brandy
squeeze of lemon juice

TO SERVE

400g cooked lobster meat, or up to 500g (buy it picked or cook it yourself – you will need one large or two smaller lobsters)
4 brioche subs (or up to 6)
¼ Iceberg lettuce, shredded
6 radishes, sliced
small bunch of chives, cut into batons

Method

STEP 1
To make the mayonnaise, whisk together the egg yolks, mustard, lemon juice and vinegar with salt and pepper. Add a drop of the oil and whisk together. Continue this drop by drop until the mixture begins to thicken. Once it does you can add the oil in a thin trickle, whisking all the time, until you have a thick mayo – this can also be done in a blender. You won’t need all the mayonnaise, but it will keep in the fridge for three days.
STEP 2
In a separate bowl, make the dressing by whisking together all the ingredients until combined. Chop the lobster into bite-sized pieces, then mix with the dressing and season to taste. The mixture can be made a day ahead and kept in the fridge.
STEP 3
To serve, cut open the buns and toast the cut sides lightly under the grill. Spread a small amount of dressing from the bowl along the buns then add the shredded lettuce. Spoon over the lobster mixture, arrange slices of radish over, scatter with chives and serve.